• 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
• 15 ounce pre-cooked smoked sausage chopped
• 2 cup red bell pepper diced
• 2 cup green bell pepper diced
• 1 yellow onion large, diced
• 2/3 cup chicken stock
• 2 zucchini large, chopped
• 5 clove garlic chopped
• 1/2 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper
• 1 Pinch crushed red pepper
• 5 teaspoon Old Bay Seasoning
• 4 tablespoon extra virgin olive oil or coconut oil for sautéing
• 2 tablespoon Italian parsley chopped

• 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the croutons:

• ½ loaf French bread cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 2 clove garlic peeled and smashed

For the dressing:

• 2 clove garlic roughly chopped
• 5 canned anchovy fillets 1 can
• 1 tablespoon Dijon mustard
• 1 egg set in boiling water for 30 seconds
• ½ cup extra virgin olive oil
• 1 lemon juiced
• ½ cup Parmesan cheese grated, plus more for garnish
• Kosher salt to taste
• freshly ground black pepper to taste

• 38 ounce medium firm tofu extra-firm, pressed, and cubed
• 15 teaspoon tamari sauce divided
• 15 teaspoon avocado oil divided
• 7 teaspoon arrowroot powder
• 2 1/2 cup Jasmine rice cooked according to package directions
• 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
• 15 ounce baby spinach
• 2 1/2 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 22 teaspoon Gochujang paste (Korean hot pepper paste)
• 11 teaspoon rice vinegar
• 5 teaspoon coconut sugar or granulated sugar